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Ingredients
- 3 cups fat-free, less-sodium chicken broth
- 1/2 cup presliced mushrooms
- 1 tablespoon low-sodium soy sauce
- 1 (8-ounce) can sliced bamboo shoots, drained
- 2 1/2 tablespoons fresh lemon juice
- 1 teaspoon white pepper
- 1 1/2 pounds medium shrimp, peeled and deveined
- 8 ounces reduced-fat firm tofu, drained and cut into 1-inch cubes
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 large egg white, beaten
- 1/4 teaspoon chili oil
- 2 tablespoons chopped green onions
Details
Servings 4
Adapted from myrecipes.com
Preparation
Step 1
Combine first 4 ingredients in a large saucepan; bring to a boil. Reduce heat, and simmer 5 minutes. Add juice, pepper, shrimp, and tofu to pan; bring to a boil. Cook 2 minutes or until shrimp are almost done. Combine cornstarch and water in a small bowl, stirring until smooth. Add cornstarch mixture to pan; cook 1 minute, stirring constantly with a whisk. Slowly drizzle egg white into pan, stirring constantly. Remove from heat; stir in chili oil and onions.
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